Food Safety Flash Cards
Improve your knowledge of food safety facts with this flash card exercise. If you get stumped, use the Food Code Search to find the answers. If your answer is incorrect, the card will not change and the answer field will again become blank. If you have any problems with the application, click inside the answer box to return the cursor to the box before typing an answer or hitting "enter". The application requires a more current browser (at least Netscape 6 or Explorer 5).
Hit enter to start.
Final cooking temperature of poultry.
Final cooking temperature for a hamburger.
A pH of the food below this point is considered a safety barrier like refrigeration.
Within the first 2 hours, cool food to ____ degrees.
Food quick-chilled in shallow pans shall be stored at ____ inches or less in depth.
The freezing point of water (used to calibrate thermometers).
Hot food holding temperature.
Final rinse temperature of a hot water sanitizing dishmachine.
Final cooking temperature of fish.
Final cooking temperature of eggs for immediate service.
Reheat temperature.
Cool food completely within ____ hours.
Due to uneven heating, how many additional degrees should any item be cooked to in a microwave?
Final cooking temperature of pork.
Cold food holding temperature.
Final cooking temperature of a steak.
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